Outline all of the other hurdles that must be overcome before you can start operating as a catering service. Depending on the requirements in your state or country you will have a number of licenses and permits to obtain. You may even have to do a short course to get certified in food management or hygiene. It is important to set out the costs involved as well as a time frame for compliance with these local regulations.
Ownership and Management : This section of your catering business plan should suggest whether you intend to structure your business as a sole proprietorship, a partnership or a limited liability company. If the business will have multiple owners then you should set out clearly what their respective interests will be and the role that they will play in the management of the business.
While it is always exciting to try to realize your dream in your mind and to project that image into your future, the realization that barriers, stumbling blocks, and necessary "to-do's" exist. These subjects range from broad to very specific, and can include questions such as; Who is my ideal client?; What would be a good name for my organization?; What is my unique selling proposition (USP)?; How will I balance my work life with my personal life?; How big do I want this business to be; Do I have the necessary resources? If not, where can I get them? If so, how do I most effectively utilize them?
Goals : Set out some growth targets and other goals over the short and medium terms. Goals for a catering service could be the number clients, the number of events, total revenue or average profit margins on events. Refer to your business plan regularly and push yourself to keep up with the goals that you set.